Hashbrown Casserole

Ingredients:
1 lb shredded frozen hash browns
1 cup shredded cheddar cheese
16 oz sour cream, soft
1/4 cup butter, soft
1 package hidden valley ranch dip
1 package Oscar Meyer bacon bits ( or about 1/4 lb crumbled bacon)
4 green onions, chopped
1/2 cup heavy cream
2 tbsp fresh cracked pepper
2 tbsp course sea salt

Directions:
Mix all ingredients but hash browns and cream in a bowl. Stir in hash browns and place in a 9x 13 glass pan. Drizzle cream over the top. Season with salt and pepper. Bake 400 degrees for 45 minutes.


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Layla's Broccoli Soup

Ingredients:

2 crowns of broccoli, cut into pieces
4 potatoes, peeled and cubed
1/2 yellow onion, diced
2 cloves of garlic, minced
1 pint of vegetable stock
1/2 cup of heavy cream
1 bay leaf
1/4 cup Parmesan cheese
Salt & White Pepper

Directions:
Sauté onions and garlic until tender. Add stock, potatoes and bay leaf Bring to a boil. Cook 5 minutes or so, then remove bay lead and add broccoli. Reduce heat to medium and simmer until veggies are fork tender. Turn to low, add cream and Parmesan cheese. Mash the living glory out of it until it is creamy (sometimes we use a hand blender). Season with salt and white pepper. Depending on your preferences you can simmer longer for a thicker soup or thin with milk/water for a thinner soup. We rarely have to do this but sometimes it happens.


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Jalapeño Popper Bacon Dip

Ingredients:
4 cloves roasted garlic
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded.
1/2 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/2 cup of Colby cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Spread into 8x8 dish. Top with topping and back 20-30 minutes.

Originally modified from this recipe found through pinterest:
http://www.simply-gourmet.com/2012/08/183-jalapeno-popper-dip.html?m=1


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Asian Noodle Slaw

Ingredients:

1/2 lb cooked Angel Hair Pasta, cooled
1 cup shredded carrots
1 cup shredded purple cabbage
1 bunch chopped cilantro (no stems)
1 bunch green onions, chopped

Dressing:
1/3 cup rice wine vinegar
1/3 cup TS garlic infused oil
1 inch fresh ginger, grated
2 garlic cloves, grated
3 tsp sesame oil
3 tbsp soy sauce
2 tbsp brown sugar (more if your rice vinegar is unseasoned)

Combine dressing and pour over salad, chill and serve

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American Spinach Salad

Ingredients:
1 bag of washed spinach
1 cup shredded carrots
1/2 cup shredded purple cabbage
3 sliced hard boiled eggs
5 slices cooked bacon, chopped
1/2 cup sliced radishes
4 green onions, chopped
1 cucumber, sliced
2 heirloom tomatoes, wedged
1 cup Tastefully Simple Vidalia Onion Salad Dressing

Directions: I layer this salad until its time to be dressed, then just add the dressing, toss and serve.


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Greek Orzo Salad

Ingredients:
1 package Orzo pasta, cooked
1/2 red onion, diced
1 can small olives, cut in half
1 cup grape tomatoes, cut in half
1 cucumber, peeled/seeded/chopped bite size
1 jar artichoke hearts in marinade, drained and chopped
1/2 cup crumbled feta cheese
3 tsp oregano
1 tsp crushed garlic
2 tsp thyme
1/2 cup Tastefully Simple Infused Garlic Oil
1/2 cup red wine vinegar

Directions: cook and drain pasta, combine all other ingredients, chill and serve cold



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Tortellini Roasted Veggie Salad

Ingredients:

1 package of 3 cheese tortellini, cooked
1 small red onion, big dice
1 zuchinni, big dice
2 yellow squash, big dice
1 bell pepper, diced
1 cup grape tomatoes, cut in half
1 small eggplant, big dice
3 cloves of garlic, sliced
Balsamic vinegar
Olive Oil
1 tsp sugar
Italian seasoning
Salt and Pepper

Directions:

Place all diced and chopped veggies on a baking sheet. Drizzle with olive oil and balsamic and then season with salt and pepper. Bake in 350 degree oven until fork tender.

Combine with cooked tortellini and mix. Sprinkle with sugar and
Italian seasoning and then dress with a drizzle of olive oil and balsamic.

Can be served hot or cold.

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